Midwestern Street Corn

I came up with this corn dish while brainstorming for a simple, low maintenance side dish for my family’s Fourth of July get together. It’s inspired by classic Mexican recipes like Mexican Street Corn, smothered in queso fresco and chili powder, that you’d typically find in a food truck. However, I put a little Midwestern spin it – aka cream cheese.

Midwesterners seem to love every food that’s white: cream, potatos, egg salad, walleye, you name it. So naturally, I figured smothering something in the cream-cheese-esque cheese known as Boursin would do the trick to satisfying my family’s taste buds because to them it doesn’t look “weird.” It’s an easy way to pack extra flavor into something that looks comforting and is by no means intimidating.

Soak your skewers ahead of time, then skewer each piece of corn. You can use a hammer to easily tap the skewer into the cob. You only need to insert the skewer into one side of the corn.

Brush corn with olive oil and grill over direct, medium-high heat. Occasionally turn the corn to cook each side. The corn should get some golden brown color and each kernel should be nice and tender when done. This will probably take about 20 minutes.

Place each brick of Boursin in a microwave and soften for just a few seconds so it’s easy to combine the two into a warm, creamy and spreadable mixture.

When the corn is finished cooking, slather them with the Boursin mixture while they’re hot.